Egg flower soup, also known as egg drop soup, is an Asian-inspired soup made from chicken broth, beaten eggs, and green onions. It’s perfect when you’re sick or when you just want to have something hot and light for the tummy.
There are many variations in making this soup. For this recipe, I will be using quail eggs instead of regular chicken eggs. They’re known to be nutrient dense and good for the body. Our backyard quails have been laying many eggs lately and it’s great to use them in my cooking instead of selling them to somebody else.
Ingredients:
2 cups chicken broth
6 pcs quail eggs
2 tbsp chopped green onions
1 tsp cornstarch
¼ cup water
Yields: 2 servings
Tools You’ll Need:
Sauce pan
2 small prep/mixing bowls
Fork
Ladle
Procedure:
1. Pour chicken broth and chopped onion into sauce pan and bring to a boil.
2. While waiting for broth to boil, beat quail eggs in a mixing bowl.
3. Mix cornstarch and water in another bowl.
4. Once water boils, lower the heat and add cornstarch mixture. Stir until soup has slightly thickened.
5. Drop beaten quail eggs and keep stirring for another minute then turn off the stove.
6. Serve hot.
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